In this study, tofu was produced by soybean milling, followed by soymilk boiling. Okara and liquid soymilk were then separated. Gypsum, magnesium chloride, and fermented soybean whey were added to liquid soymilk as coagulants. The yields, water holding capacities, sensory scores, texture characteristics, and flavor characteristics of tofu prepared by different coagulants were compared and analyzed. The results showed that flavor characteristics of tofu produced with different coagulants were significantly different, and this could be distinguished by electronic nose non-destructive testing. The differences in yields and water holding capacities of these tofu were extremely significant (P<0.01). Moreover, their sensory scores and texture analysis also showed significant differences (P<0.05). In terms of these three coagulants selected, tofu produced with fermented soybean whey had the highest sensory score. In other words, fermented soybean whey is more suitable to make tofu by following the processing steps used in this study.
JIANG Zhengui
,
WANG Qiupu
,
ZHANG Yizhen
,
ZHAO Liangzhong
,
FAN Liu
,
SUN Mengjing
,
LIU Haiyu
,
DENG Yaxin
,
XIE Chunping
. Effects of different coagulants on the quality of tofu[J]. Food and Fermentation Industries, 2019
, 45(7)
: 229
-234
.
DOI: 10.13995/j.cnki.11-1802/ts.018435
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